Bihon Pancit Recipe

This famous noodle dish is a celebration staple, usually seen at birthdays, fiestas, and especially Christmas.

Pancit Bihon is traditionally made with Filipino-style bihon, or cornstarch noodles, which you should easily find in any oriental supermarket. However, thin rice noodles or vermicelli will also work, but make sure not to pre-soak!

Most recipes also just call for shredded chicken, but our version of Pancit Bihon makes it extra special by adding sliced Chinese sausages and a drizzle of our Great Taste Garlic Chilli Oil!

Perfect for large gatherings, this dish is sure to wow any crowd. So while the chopping and prep takes more time, it's definitely worth it! Easy and quick, this pancit is made all in one large wok or pan.

Pancit Bihon (Stir-Fried Cornstarch Noodles with Chicken and Chinese Sausage)

Rated 4.3 stars by 3 users

Servings

4-8

Cook Time

60 minutes

Image of Pancit Bihon (Stir-Fried Cornstarch Noodles with Chicken and Chinese Sausage)

Ingredients

cooking oil
8 cloves garlic minced
1 onion minced
1 bunch spring onions cut diagonally - separate white part from green part
250g cooked chicken, shredded
150g Chinese sausages diagonally cut (optional)
1 pack/454g pancit bihon (cornstarch noodles - available in Oriental supermarkets), or equal weight in rice noodles
1 carrot julienned
1 red bell pepper, julienned
1/2 pointed cabbage, shredded
500ml chicken stock
100ml light soy sauce
1 Tbsp. fish sauce
½ tsp. sugar
salt and pepper to taste
sesame oil (optional)
1 lemon cut in quarters
1 tsp. RoniB's Kitchen Garlic Chilli Oil (drizzle at the end)

Directions

Heat enough oil in a wok/pan.
Add onion and lightly fry for about 5 seconds.
Add garlic and the white part of the spring onions. Lightly fry until fragrant.
Add the Chinese sausages and fry until they turn light in colour. Add the shredded cooked chicken.
Add the carrots, beans and cabbage and stir fry for about 2 minutes.
Add the red pepper and cook for a further minute.
Add the chicken stock, light soy sauce, fish sauce, and sugar. Cook for about 2 minutes.
Add the pancit bihon (cornstarch noodles), basting it in the stock. Keep turning until the noodles separate and stock is absorbed.
Season with salt and pepper to taste. Add a dash of sesame oil (if using).
Serve with the green part of the spring onions.

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Pancit Bihon (Stir-Fried Cornstarch Noodles with Chicken and Chinese Sausage)

Category

Servings

Cook Time

Ingredients

Directions